Roasted Vegetable Spaghetti

Ingredients

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• Eggplant Aubergine 100g 2/5 cup
• Fine Asparagus Fine Asparagus 2 sticks 2 sticks
• Zucchini Courgette 30g 1/4 cup
• Cherry Tomatoes Cherry Tomatoes 10 10
• Orange Bell Pepper Orange Bell Pepper 1/2 1/2
• Red Onion Red Onion 1/2 1/2
• Fresh Basil Fresh Basil 10g small handful
• Garlic Garlic 1.5 cloves 1.5 cloves
• Dried Oregano Dried Oregano pinch pinch
• Lemon Lemon 1/4 1/4
• Olive Oil Olive Oil 3 tbsp 3 tbsp
• Balsamic Vinegar Balsamic Vinegar 1 tbsp 1 tbsp
• Whole Wheat Spaghetti Whole Wheat Spaghetti 180g 1 cup
• Table Salt Table Salt seasoning seasoning
• Ground Black Pepper Ground Black Pepper seasoning seasoning

Instructions

1. 1.Turn the oven on to 200C/180C fan/gas 6, and pre-heat for 5 mins.
2. 2.Chop the aubergine (eggplant), asparagus, courgette (zucchini) and bell pepper. Add to a baking tray, drizzle over a tbsp. of olive oil and a tbsp. of balsamic vinegar. Season generously, mix and place into the oven. Cook for 30 mins.
3. 3.After 10 mins, add the tomatoes and sliced red onion to the baking tray. Also add a clove of garlic and another tbsp. of olive oil, and mix.
4. 4.In the last 15 minutes of cooking, add a pot of salted water to the hob and once boiled, add the spaghetti. Add freshly squeezed lemon juice into the pot to flavour the spaghetti slightly. Cook for approx. 8-10 mins depending on preference.
5. 5.Once cooked, drain off the spaghetti, leave a little of the cooking water in the pot and pour the spaghetti back into the pot. Add some chopped basil leaves and season.
6. 6.Remove the roasted vegetables from the oven and pour into the spaghetti pot, add oregano, stir and serve. (Parmesan optional for vegetarians).

Nutritional Information

• Calories:
  543
• Fat:
  28g
• Sodium:
  246mg
• Carbs:
  90g
• Sugar:
  11g
• Protein:
  27g